Resurrection Rolls
Easter cooking

I have no idea where I first got this recipe from. As you search the internet you will come up with a few different people credited with the idea. Who ever it was, I thank you – you are obviously a creative cook with a heart for Jesus!

Ideally I would like to make these Saturday evening and have them fresh for our sunrise breakfast, but with my kids growing up this rarely happens. Instead, we make these together on Friday or Saturday knowing what we are going to celebrate on Sunday. To be honest these are so delicious the kids like making them weeks after Easter as well!

You need:
¾ cup warm water
1 large egg
3 cups flour
1 tsp salt
3 tbs sugar
6 tbs butter
3 tbs dry milk
1 ½ teasp yeast
½ cup butter
1 cup sugar
1 tbs cinnamon
24 marshmellows

Combine first 8 ingredients. Let rise till double

Divide into 24 balls and flatten
Mix sugar and cinnamon together
Dip rolls in melted margarine, then into sugar mixture
Wrap roll around a marshmellow, covering completely
Dip once more into butter, and again into sugar

Place rolls in a large greased pan and allow to rise till double. (Approx. 35 min)

Bake at 375F for about 15 minutes or until done

Rolls should be completely empty when cooled… like the empty tomb.